Harvard Beets (I was astonished to find that each of my children adores beets...while I think that they taste remarkably like the soil that they grew in. This recipe makes something even I'd eat!)
3/4 c. sugar
1 T. cornstarch
1/3 c. white vinegar
1/3 c. water
about 6 fresh beets, peeled and sliced
Combine sugar, cornstarch, vinegar, water, and salt in a heavy saucepan. Bring to a boil over medium heat and stir until sugar is dissolved. Add beets (the liquid will not cover them, but they'll let out a lot of super-staining purple juiciness) and simmer an additional 30 minutes, stirring occasionally. Keep refrigerated!
Rhubarb Cake (Daddio quite fancies rhubarb and this is a nice switch from the usual rhubarb pie. Also makes a nice breakfast (don't tell my mother I said that!))
1/2 c. butter
1 1/2 c. sugar
1 t. vanilla extract
2 c. flour
1 t. baking soda
1/4 t. salt
1 c. buttermilk or scant cup milk + 1 t. lemon juice
3 c. chopped rhubarb
Cream butter and sugar together until fluffy, then add egg and vanilla, beating well. Combine flour, baking soda, and salt in a bowl. Alternate adding 1/3 dry ingredients with 1/3 milk, beating well between each addition. Finally, stir in rhubarb and spread into greased 9"x13" pan. Bake at 350 degrees for about 30 minutes.
(We're at high altitude, so I cut back on the sugar a bit, add an extra egg, and put in an extra Tbsp. of flour, then it usually bakes a bit longer than usual. For more on high-altitude baking modifications, check out Allrecipes.com's tips )
Sweetie Pie Pickled Veggies (I may be revealing my inherent pickiness, but I've only just realized that I just love pickles. This is a great recipe for a variety of vegetables including the standard cucumber, and a fun recipe to put together with kids).
1 t. pickling salt
1/2 c. peeled ginger, sliced thinly
1 1/2 c. rice vinegar (cider vinegar works in a pinch)
1 1/2 c. water
1 1/2 c. sugar
Any combination of four of the following:
1/2 lb. small pickling cucumbers sliced into 1-inch sections
2 c. diagonal carrot slices (1/2 inch thick)
1/2 lb. asparagus spears
1 large red bell pepper cut into 1-inch squares
2 c. 1-inch wide strips watermelon rind
2 medium sweet onions cut into 1-inch chunks
Toss the cucumbers with 1/2 t. salt, let sit 1-2 hours. Combine ginger, vinegar, water, sugar, and remaining 1/2 t. salt in saucepan. Bring to a boil and stir to dissolve the sugar and salt. Remove the pot from the heat. Drain and rinse the cucumbers, and pack veggies loosely in two 1-quart jars. Pour hot liquid over vegetables, cover jar, and refrigerate for 2-3 days. Keep refrigerated up to 3 months and enjoy!
Recipes from around blogland:
Tiny Morsels has completely blown my mind with her recipe for zucchini fries.
With the zucchini you have left over from the fries you can make zucchini soup (which I didn't think sounded a bit palatable until I read Mary Beth's recipe at Salt and Chocolate!)
In the same vein, Plum Pudding offers up recipes for summer squash, including zucchini quesadillas.
Katy at Sycamore Stirrings shares a recipe for curried carrot soup...a nice way to use up all those carrots I forgot to thin!
Scribbit has been making fresh strawberry ice cream (which I'm planning to pick strawberries for as soon as I can get to the berry farm...)
Okay, so I don't have a banana tree (yet!), but Pepper Paints' chocolate-covered-frozen-bananas-with-sprinkles look delicious!